how to make empanada dough recipe sounds a little intimidating until you try it once and realize it is as easy as biscuit dough with a tiny chill time. If you have flour, fat, salt, and water, you are already halfway there. I learned this on a busy weeknight when I wanted something cozy, quick, and handheld for dinner. Now I can whip up a batch in under 15 minutes and let it rest while I prep fillings. Follow along and I will show you my simple routine, plus a few tricks so the dough turns out tender, sturdy, and flaky every time. 
5 Simple Ingredients
Empanada dough is beautifully basic. Keep it simple and you get a tender, easy to handle dough that bakes or fries like a dream. Here is what you need and why it matters.
- All purpose flour 2 and 1/2 cups. Enough structure to hold juicy fillings without turning tough.
- Cold butter or lard 1/2 cup. Butter gives flavor and light layers. Lard makes an extra flaky, classic pastry bite.
- Fine salt 1 teaspoon. Wake up the dough. If using salted butter, reduce slightly.
- Ice water about 2/3 cup. Cold is key to keep the fat from melting too soon.
- One egg or 1 teaspoon vinegar optional. Egg enriches, vinegar keeps it tender. Use one or the other, or skip both if you want ultra simple.
Use the coldest fat and water you can without forming ice chunks. I pop the butter in the freezer for 5 minutes before cutting it in. When the fat stays cold, the finished dough has those tiny pockets that bake into flaky layers. That is the magic.
Pro tip: Weighing the flour keeps it consistent, but if you scoop, fluff the flour first and level the cup so you do not pack it.
How to Make Empanada Dough
Once you try this method, you will feel totally confident. It is fast, forgiving, and works even on a busy weeknight. I have used this exact base for beef, chicken, veggie, and sweet empanadas without changing a thing. If you are searching for the clearest, no stress path on how to make empanada dough recipe, this is it.
Quick Dough Steps
1. In a large bowl, whisk flour and salt. Cut in cold butter or lard with a pastry cutter or your fingertips until you see pea sized bits. It should look like crumbly wet sand.
2. Stir in beaten egg or vinegar if using. Add ice water a little at a time, tossing with a fork until the dough holds when squeezed. You want it slightly shaggy, not sticky.
3. Turn onto a lightly floured surface. Press together just until smooth. Do not overwork it. Divide into two discs, wrap, and chill 20 to 30 minutes to relax the dough and make rolling easier.
Rolling and Cutting
Roll one disc at a time to about 1/8 inch thick. If the edges crack, that is normal. Rotate the dough as you roll to keep it even and avoid sticking. Cut circles 4 to 5 inches wide using a round cutter, a bowl, or anything with a clean edge.
Scoop 2 to 3 tablespoons of filling onto each round. Fold, press to seal, then crimp with a fork or pinch into pleats. Chill filled empanadas 10 minutes before baking or frying. This step helps the edges seal and keeps the shape tidy.
Make Ahead and Storage
You can store dough discs wrapped in the fridge for 2 days. For longer storage, freeze the discs for up to 2 months. Thaw in the fridge overnight. Filled empanadas can be frozen unbaked; cook from frozen, adding a few minutes to the bake time or frying until golden and heated through. This plan ahead move is a lifesaver on busy nights.
I was nervous to try homemade dough, but this method was foolproof. The dough rolled easily and did not crack, and the empanadas came out flaky and golden. New weeknight favorite.
Empanada Filling Ideas
Now for the fun part. You can go classic, cheesy, spicy, or sweet. Keep the filling moist, not soupy, and let it cool slightly before wrapping. That way it does not steam the dough from the inside.
- Beef and onion with paprika, cumin, and green olives.
- Shredded chicken with bell peppers, a spoon of salsa, and cheese.
- Spinach and feta with garlic and a pinch of nutmeg.
- Black beans and sweet corn with chili powder and a little Monterey Jack.
- Ham and cheese simple, melty, kid friendly.
- Apple and cinnamon with a touch of brown sugar for dessert empanadas.
If you want a simple side that pairs with savory empanadas, add a quick salad or roast some potatoes. On chilly nights, I love serving a tray next to this cozy side dish, loaded baked potato casserole. And when you are craving something fresh from the pan, tear into warm slices of easy stovetop skillet bread right alongside. Both make a casual spread feel special without extra work.
Remember, the same base that powers how to make empanada dough recipe works perfectly with all of these filling ideas. Use what you have, and keep it simple.
Chefs Tips and Tricks
Keep everything cold. Cold fat equals flaky layers. If your kitchen is warm, chill the flour for 10 minutes or rest the rolled rounds in the fridge for a few minutes before filling.
Do not over hydrate the dough. Empanada dough should hold together but not feel sticky. If it is tacky, dust lightly with flour and rest it. Resting smooths everything out.
Seal like you mean it. A light brush of water around the edge before folding gives you a tight seal. Press with your fingertips first, then crimp. If you see filling on the edge, wipe it off before sealing, or it will open in the oven.
Try a flavor boost. Add 1/2 teaspoon paprika or garlic powder to the flour for a subtle savory note. For dessert empanadas, a teaspoon of sugar in the dough adds a gentle sweetness.
Use the fridge as your helper. If the dough starts to feel soft, chill it. Five minutes can save the shape and texture. When I am cooking a big batch, I keep uncooked trays in the fridge and rotate.
If you want a heartier plate with your empanadas, a cozy pan of potatoes is always welcome. I often bake a small dish of cheesy ranch roasted potatoes while the empanadas cook. The timing lines up nicely.
And yes, this dough has your back on those nights you need speed. I have leaned on how to make empanada dough recipe plenty of times with zero stress.
How to Cook the Dough (Baked vs. Fried)
You can go either way here. Baking is simple and tidy. Frying is fast and crisp. Both give golden, flaky results if you keep an eye on time and temperature.
Baked
Preheat the oven to 400 F. Put empanadas on a parchment lined sheet, brush with beaten egg for shine, and poke a tiny vent on top if your filling is very moist. Bake 20 to 25 minutes, until deep golden. Rotate the sheet once for even browning. Let them rest 5 minutes so the juices settle and the crust firms up before biting in.
Fried
Heat neutral oil to 350 F in a heavy skillet or pot. Fry a few empanadas at a time, 3 to 4 minutes per side, until the crust is bubbly and deep gold. Do not crowd the pan. Drain on a rack, sprinkle with a tiny bit of salt while hot, and try not to eat them all before serving. If you are new to frying, test one empanada first to confirm your oil temperature and timing.
Either way, keep the filled empanadas chilled up until cooking. Cold dough holds its shape and traps steam for better flake and lift.
Common Questions
Can I make the dough without butter? Yes. Lard or even neutral oil works, though butter gives the most flavor. With oil, mix gently and chill well so it does not feel greasy.
Do I need the egg in the dough? No. The dough works great with just flour, fat, salt, and water. Egg adds a bit of richness but is optional.
How thin should I roll the dough? Aim for about 1/8 inch. Too thick and it will be bready, too thin and it may tear. This is the sweet spot for sealing and crisping.
Can I freeze the dough? Absolutely. Wrap discs tightly and freeze up to 2 months. Thaw overnight in the fridge. You can also freeze filled, uncooked empanadas.
What if the dough cracks when I fold? That usually means it is a touch dry or too cold. Let it rest 3 minutes at room temp and dab the crack with a little water, then pinch to seal. You can always restart a batch following how to make empanada dough recipe and it will still come together.
Your Next Batch Awaits
That is everything you need to confidently tackle how to make empanada dough recipe tonight. Keep the ingredients cold, rest the dough, and do not overfill. If you want to compare styles or get extra visuals, check out this tidy guide for a 5 ingredient empanada dough, this friendly easy empanada dough recipe with video, or this step by step post on how to make empanada dough. Now grab your rolling pin, pick a filling, and enjoy a warm, flaky batch right from your kitchen. You have got this.